Perfect Ribeye Steak Guide

Ingredients

• 1 ribeye steak, 1 to 1.5 inches thick (14 to 16 oz / 400 to 450 g), bone-in or boneless
• 1 to 1.5 teaspoons kosher salt
• 1/2 teaspoon coarsely cracked black pepper
• 1 tablespoon avocado or grapeseed oil
• 2 tablespoons unsalted butter
• 2 to 3 cloves garlic, smashed
• 3 to 4 sprigs fresh thyme or rosemary

Instructions

1. 1

   Salt and dry brine: Pat the steak dry. Season all sides generously with kosher salt. Place on a rack uncovered at room temperature for 45 minutes to 1 hour. The surface will look wet, then dry as the brine reabsorbs into the meat.

2. 2

   Dry and season with pepper: Just before cooking, pat the steak very dry with paper towels. Season with cracked black pepper. Any moisture remaining on the surface will steam rather than sear and will cost you the crust.

3. 3

   Heat the cast iron: Place a 12-inch cast iron skillet over high heat for 2 to 3 minutes until extremely hot. Add the oil and let it shimmer and just begin to smoke.

4. 4

   Sear the first side: Lay the steak in the pan and cook undisturbed for 3 to 4 minutes until a deep brown crust has formed. Lift one edge at 3 minutes to check. Do not press the steak down.

5. 5

   Flip and butter baste: Flip the steak once. Add the butter, smashed garlic, and herb sprigs to the pan. Tilt the pan and spoon the foaming butter over the steak continuously for 60 to 90 seconds.

6. 6

   Check temperature and rest: Insert a thermometer into the thickest part, avoiding the bone. Pull at 125 to 130 degrees F for medium-rare. Transfer to a cutting board, tent loosely with foil, and rest 5 to 10 minutes before slicing against the grain.